INFORMATION OF STANDARDIZED RECIPES
A: General InformationNo. A00100INFORMATION OF STANDARDIZED RECIPESYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1Standardized recipes are a necessity for a well-run food service operation. All of the recipes have been developed, tested andstandardized for product quality, consistency and yield. Recipes are the most effective management tool for guiding the requisitioningof supplies and controlling breakouts and inventory. The U. S. Dietary Guidelines were among the many considerations in both theselection and development of the recipes included in the file. Many of the recipes have been modified to reduce fat, salt and calories.For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. The Armed ForcesRecipe Service contains over 1600 tested recipes yielding 100 portions printed on cards.2Yield - The quantity of cooked product a recipe produces. The yield for each recipe in the Armed Forces Recipe is generally given as100 portions and in some recipes in count or volume, e.g., 2 pans, 8 loaves, 6-1/2 gallons. Portion size is key to determining thequantity of food to be prepared. Many recipes also specify the weight per portion. For example, 3/4 cup (6-1/2 ounces) BeefStroganoff.3Ingredients Column – Ingredients are listed in the order used. The specific form or variety of each ingredient is indicated. Forexample:Flour, wheat, general purpose; Eggs, whole Sugar, granulated; Flour, wheat, bread; Egg whites; Sugar, brown.4Measure, Weights, and Issue Columns – Measures and Weights indicate the Edible Portion (E.P.) quantity of the ingredient requiredto prepare the recipe for 100 portions. The issue column represents the As Purchased (A.P.) quantity required if this amount isdifferent from the E.P. quantity.5Method Column - Describes how the ingredients are to be combined and cooked. For example, the method will describe the order inwhich to sift dry ingredients, to thicken a sauce, or to fold in beaten egg whites. The method contains directions for the most efficientorder of work, eliminating unnecessary tools and equipment and unnecessary steps in preparation.6Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, itis often necessary to reduce or increase a recipe. You may adjust the recipe to yield the number of portions needed, or to use theamount of ingredients available, or to produce a specific number of smaller portions. When increasing or decreasing a recipe, thedivision or multiplication of pounds and ounces is simplified when decimals are used.78910111. To convert the quantities to decimals, use this table:Weight in Ounces Decimal of Pound Weight in Ounces Decimal of Pound1(.06) 2 (.13)3 (.19)4 (1/4 lb) .255 (.31)6 (.38)7 (.44)8 (1/2 lb) .509 (.56) 10 (.63) 11 (.69) 12 (3/4 lb) .75 13 (.81) 14 (.88) 15 (.94) 16(1 lb) 1.00For example: 1 lb 4 oz is converted to 1.25 lb; 2 lb 10 oz is converted to 2.63 lb.2. To adjust the recipe to yield a specific number of portions:First -- Obtain a working factor by dividing the number of portions neededby 100. For example:348 (portions needed) 100 3.48 (Working Factor)Then -- Multiply the quantity of each ingredient by theworking factor. For example:1.25 lb (recipe) X 3.48 (Working Factor) 4.35 lb (quantity needed).The part of the pound is converted toounces by multiplying the decimal by 16. For example:.35 lb X 16 ounces 5.60 ouncesAfter the part of the pound has beenconverted to ounces, use the following scale to “round off’:.00 to.12 0 .63 to .87 3/4 ounce.13 to .37 1/4 ounce .88 to .99 1ounce.38 to .62 1/2 ounceThus 5.60 ounces will be “rounded off’ to 5 1/2 ounces, and 4 lb 5 1/2 ounces will be the quantity needed(equal to 4.35 lb).3. To adjust the recipe for volume:First -- Obtain a working factor by dividing the number of portions needed by 100 as shown in Step2 of A.l, Recipe Conversion.333/100 3.33Then -- Multiply the quantity of each ingredient by the working factor. You will round off tothe nearest 1/4 teaspoon. For example, the recipe calls for 6 gallons of water per 100 portions. Portions to prepare are 333.333 /100 3.33 Working Factor (W/F)1. W/F x No. of gallons gallon 3.33 W/F x 6 19.98 GL 2. Decimal (of gal) x 4 quart (QT) .98 GL x 4 3.92 QT 3. Decimal (of quart) x 2 pint (PT) .92 QT x 2 1.84 PT 4. Decimal (of pint) x 2 cup (C) .84 PT x 2 1.68 C 5. Decimal (oftbsp) x 16 tablespoon (TBSP) .68 C x 16 10.88 TBSP 6. Decimal (of tbsp) x 3 teaspoon (TSP) .88 TBSP x 3 2.64 TSP 7.Round off decimal portion .64 TSP 3/4 TSP(see paragraph 2)The amount of water needed for 333 portions is: 19 GL, 3 QT, 1 PT, 1C, 10 TBSP and 2 3/4 TSP.NOTE: 4 QT 1 GL 2 C 1PT 3 TSP 1 TBSP2 PT 1 QT 16 TBSP 1C4. To adjust the recipe on the basis of a quantity of an ingredient to be used:First -- Obtain a Working Factor by dividing the poundsyou have to use by the pounds required to yield 100 portions.For example:102 lb 30 (lb per 100 servings) 3.40 (WorkingFactor)Then -- Multiply the quantity of each ingredient in the recipe by the Working Factor.5. To adjust the recipe to yield a specific number of portions of a specific size:First -- Divide the desired portion size by the standardportion of the recipe.3 oz (desired size) 4 oz (standard portion) .75348 (servings needed) x .75 261261 100 2.61 (WorkingFactor)Then -- Multiply the quantity of each ingredient in the recipe by the Working Factor.
A: General InformationNo. A00200DEFINITIONS OF TERMS USED IN FOOD PREPARATIONYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1Bake.To cook by dry heat in an oven, either covered or uncovered.2Barbecue.To roast or cook slowly, basting with a highly seasoned sauce.3Baste.To moisten food with liquid or melted fat during cooking to prevent drying of the surface andto add flavor.4Batch Preparation.A predetermined quantity or number of servings of food that is to be prepared at selected timeintervals in progressive cookery for a given meal period to ensure fresh, high quality cooked food to customers.5Beat .To make a mixture smooth by using a fast regular circular and lifting motion whichincorporates air into a product.6Blanch.To partially cook in deep fat, boiling water or steam.7Blend.To mix two or more ingredients thoroughly.8Boil.To cook in liquid at boiling point (212 F.) in which bubbles rise and break at the surface.9Braise.To brown in small amount of fat, then to cook slowly in small amount of liquid below theboiling point in a covered utensil.10Bread.To cover with crumbs or other suitable dry coating ingredient; or to dredge in a mixture of flourseasonings, and/or condiments, dip in a mixture of milk and slightly beaten eggs and then dredge in crumbs.11Broil.To cook by direct exposure to heat.12Brown.To produce a brown color on the surface of food by subjecting it to heat.13Chop.To cut food into irregular small pieces.14Cream.To mix until smooth, so that the resulting mixture is softened and thoroughly blended.15Crimp.To pinch together in order to 83940Cube.To cut any food into square-shaped pieces.Dice .To cut into small cubes or pieces.Dock.To punch a number of vertical impressions in a dough with a smooth round stick about thesize of a pencil to allow for expansion and permit gases to escape during baking.Dredge.To coat with crumbs, flour, sugar or corn meal.Fermentation.The process by which yeast acts on the sugar and starches in the dough to produce carbondioxide gas and alcohol, resulting in expansion of the dough. During this period, the dough doubles in bulk.Flake.To break lightly into small pieces.Fold .To blend two or more ingredients together with a cutting and folding motion.Fry.To cook in hot fat.Garnish.To decorate with small pieces of colorful food.Glaze.A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup, icing,etc.Gluten.A tough elastic protein that gives dough its strength and ability to retain gas.Grate.To rub food on a grater and thus break it into tiny pieces.Grill.To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid is added.Knead.To work dough by folding and pressing firmly with palms of hands, turning between foldings.Marinade.A preparation containing spices, condiments, vegetables, and aromatic herbs, and a liquid(acid or oil or combination of these) in which a food is placed for a period of time to enhance its flavor or to increase its tenderness.Marinate.To allow to stand in a marinade to add flavor or tenderness.Mince.To cut or chop into very small pieces.Panbroil.To cook uncovered in a hot frying pan, pouring off fat as it accumulates.Pare.To cut away outer covering.Peel.To remove the outer layer of skin of a vegetable or fruit, etc.Progressive Cookery.The continuous preparation of food in successive steps during the entire serving period (i.e.,continuous preparation of vegetables, cook-to-order hamburgers, steaks, fried eggs, pancakes). This procedure ensures fresh, highquality cooked food to customers on a continuous basis. See Batch Preparation.Proof.To allow shaped and panned yeast products like bread and rolls to double in size undercontrolled atmospheric conditions.Reconstitute.To restore to liquid state by adding water. Also to reheat frozen prepared foodsRehydrate.To soak, cook, or use other procedures with dehydrated foods to restore water lost duringdrying.Roast.To cook by dry heat; usually uncovered, in an oven.
A: General InformationNo. A00300MEASURING PROCEDURESYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1Weights are more accurate than measures and recipe ingredients should be weighed whenever possible. If scales forweighing are notavailable, follow the rules for measuring to ensure accurate measures.2Flour, general purpose or bread. . . . . When specified, sift before measuring. Place flour lightly in measuringutensil. Level with straightedge of knife. DO NOT shake utensil; DO NOTpack flour.3Sugar, granulated . . . . . . . . . . . . . . . . Fill measuring utensil. Level with straight edge of knife. If sugar is lumpy,sift before measuring.4Sugar, brown. . . . . . . . . . . . . . . . . . . . . Pack lightly into measuring utensil. If sugar is lumpy, roll with a rolling pinto break up anylumps before measuring.5Sugar, brown, packed. . . . . . . . . . . . . Press sugar firmly into measuring utensil.6Milk, nonfat, dry. . . . . . . . . . . . . . . . . Stir lightly with a fork or spoon. Place lightly in measuring utensil. DO NOTshake utensil. Levelwith straight edge of knife.7Baking powder, herbs and Stir lightly with fork or spoon. Dip dry measuring spoon into container,spices bringing it up heaping full.Level with straight edge of knife.8Solid fats. . . . . . . . . . . . . . . . . . . . . . . Press fat firmly into measuring utensil. Level with straight edge of knife.
A: General InformationNo. A00400TABLE OF MEASURING EQUIVALENTSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A00500TABLE OF WEIGHTS AND MEASURES FOR CAN SIZESYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A00600EDIBLE PORTIONS TO AS PURCHASED FOR VEGETABLESYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A00700EDIBLE PORTIONS TO AS PURCHASED FOR FRUITSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A00800TABLE OF EGG EQUIVALENTSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A00900GUIDELINES FOR CONTAINER YIELDS FOR CANNED FRUITSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01000MILK, NONFAT, DRY, RECONSTITUTION CHARTYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01100USE OF DEHYD. GREEN PEPPERS, ONIONS, AND PARSLEYYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01200RECONSTITUTING SOUP AND GRAVY BASESYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01300GUIDELINES FOR FRUIT BARSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01400GUIDELINES FOR MICROWAVE OVENSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1A microwave oven heats, cooks, or thaws food by means of short energy waves called microwaves.Oven-proof glass, paper,oven-proof dinnerware and plastic are transparent to microwavesand will permit microwaves to pass through them with little or noabsorption. It is recommendedthat food be placed inside the microwave oven on a plate or container made of one of thesematerials.AVOID heating or cooking foods in metal or metallic containers and the use of metallic coverssuch as aluminum foil. Do notuse melamine plastic tableware as a cooking/heating containerin the microwave oven. Melamine tableware absorbs microwaveenergy. It becomes dangerouslyhot and could explode.2Cooking, heating or thawing time in a microwave oven depends on the amount of food, itsdensity, shape, initial temperature (i. e. ,frozen, thawed), desired final temperature and the powerlevel of the oven. Time and portion control are important. Because ofmicrowave cooking speed,greater care must be taken to prevent over-cooking/heating. A general rule is tounderestimatecooking/heating time, then add time if necessary. As with conventional methods, there is oftensome temperature rise(additional cooking) after food is removed from the oven, and this should betaken into consideration. The manufacturer's operatingmanual for cooking guidelines should befollowed for approximate cooking times.3SAFETY PRECAUTIONS: Microwave ovens will not emit dangerous levels of microwave energyif properly used and maintained. Themanufacturer's operating manual should be thoroughly readand guidelines followed for safe and efficient use of the microwave oven.If not available, follow thesegeneral guidelines:4a. DO NOT operate oven with the door open. Open-door operation can result in harmful exposureto microwave energy. Do not breakor tamper with the safety interlocks.5b. Never close the oven door on utensils, cloths and other objects, or allow soil or cleaner residueto accumulate on the sealingsurfaces.6c. DO NOT operate oven with an empty cavity. Keep all metal utensils out of the oven cavityat all times7d. DO NOT obstruct cooling vents in the oven housing.89101112131415161718e. DO NOT operate the oven if it is damaged. It is particularly important that the oven doorclose properly and that there is no damageto the (1) door (bent) (2) hinges and latches(broken or loosened) (3) door seals and sealing surfaces.The oven should not be adjusted or repaired by anyone except properly qualified personnel.The oven shall be inspected at leastquarterly for radiation leakage or as required by each service.Any repairs involving the oven door or exterior housing should befollowed by recertification formicrowave leakage.GENERAL OPERATION: Operating instructions may differ depending on the manufacturerand model of the microwave oven. Themanufacturer's operating manual should be consulted forinstructions on the particular make/model of microwave oven. If notavailable, follow thesegeneral instructions:a. Place food on a suitable container (oven-proof glass or dinnerware or paper). DO NOT usemetal or metallic containers or aluminumfoil.b. Most food item(s) should be covered with a suitable cover (glass, china, or paper) for fasterheating/cooking and to preventspattering the oven. DO NOT cover bakery items, sandwichesor breaded products. These products become soggy when covered.c. Place item in center of microwave oven. Close oven door securely; select proper time setting.CLEANING: A buildup of food and grease on the interior oven surfaces can result in damage tothe materials and surfaces as well asa loss in cooking power. To keep the microwave oven safeand operational, follow the manufacturer's operating manualSANITARY PRECAUTIONS:FRESH PORK: Fresh pork (pork chops, pork sausage, diced pork, pork loin, pork spareribs,pork tenderloin, pork steaks) should notbe cooked in a microwave oven.Fresh pork should be cooked to a consistent internal temperature of 170 F. With rapid cookingmethods such as microwaving, heatmay not be evenly distributed resulting in "cold spots.""Cold spots" can harbor infectious trichinae organisms that might be present infresh pork.MICROWAVE OVEN THAWING: Frozen foods may be thawed in microwave ovens providedthey are immediately cooked thereafteras a part of a continuous cooking process. Somemicrowave ovens may include a thawing or defrost setting. Consult themanufacturer'sdirections for use.
A: General InformationNo. A01500WEIGHT CONVERSIONYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01600MEASURE CONVERSIONYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01700USE OF DEHYDRATED GARLIC AND HORSERADISHYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01800GUIDELINES FOR USE OF FLOURSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A01900GUIDELINES FOR HANDLING FROZEN FOODSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1Proper storage and thawing procedures for frozen foods are essential for keeping foods safe and palatable. Some foods, such asvegetables, do not need to be thawed before cooking. Many recipes require meat to be only partially thawed or tempered, to facilitateseparation before cooking; this prevents excessive moisture loss. Unless otherwise indicated, preparation methods and cooking timesare for thawed meat, fish and poultry.2Frozen foods should be stored at or below 0 F. and thawed at 36 F. DO NOT refreeze foods that have been thawed; cook and serveas soon as possible to promote maximum quality and safety.3FROZEN FRUITS: Thaw unopened under refrigeration (36 F. to 38 F.) or covered with cold water.4FROZEN FRUIT JUICES AND CONCENTRATES: These do not require thawing.5FROZEN VEGETABLES: These do not require thawing before cooking. For faster cooking, Brussels sprouts, broccoli, asparagus,cauliflower, and leafy greens may be partially thawed under refrigeration6FROZEN MEATS: Improper thawing of meat encourages bacterial growth and also results in unnecessary loss of meat juices, poorquality and loss of yield and nutrients. To thaw meat, remove from shipping container, but leave inside wrappings (usuallypolyethylene bags) on meat. Thaw under refrigeration (36 F. to 38 F.) until almost completely thawed. Spread out large cuts, suchas roasts, to allow air to circulate. The length of the thawing period will vary accordingly to the size of meat cut, the temperature anddegree of air circulation in the chill space, and the quantity of meat being thawed in a given space. Boneless meats generally require26 to 48 hours to thaw at 36 F. to 38 F.7Meat may be cooked frozen or tempered except for a few cuts which require complete thawing (i.e., bulk ground beef, bulk beef pattymix, braising Swiss steak, bulk pork sausage and diced beef for stewing.)89101112131415161718Roasts, when cooked from the frozen state, will require one-third to one-half more cooking time than thawed roasts. The addition ofseasonings, if required, must be delayed until the outside is somewhat thawed and the surface is sufficiently moist to retain theseasonings. The insertion of meat thermometers must also be delayed until roasts are partially thawed. Grill steaks, pork chops andliver should be tempered before cooking to ensure a moist, palatable product. (Temper - To remove from freezer and place underrefrigeration for a period of time sufficient to facilitate separation and handling of frozen product. Internal temperature of the foodshould be approximately 26 F. to 28 F.). Pork sausage patties and pork and beef sausage links should be cooked frozen.FROZEN SEAFOOD: Fish fillets and steaks may be cooked frozen or thawed. Any fish that is to be breaded or batter dipped shouldbe thawed. Clams, crabmeat, oysters, scallops and shrimp should be kept wrapped while thawing. Fish and shellfish should bethawed under refrigeration (36 F. to 38 F.) and require 12 hours to thaw.Frozen, whole lobster, king crab legs, spiny lobster tail, breaded fish portions or nuggets, batter-dipped fish portions, or breadedoysters and shrimp SHOULD NOT be thawed before cooking.FROZEN POULTRY: Poultry must be thawed under refrigeration (36 F. to 38 F.). Proper thawing of poultry reduces bacterialgrowth, maintains quality and retains nutrients through less drip loss.RAW CHICKEN: Remove whole chickens from shipping containers and thaw in individual wrappers (plastic bags). To thaw parts orquarters, remove intermediate containers from shipping containers; remove overwrapping from intermediate containers and openintermediate containers to expose inner wrapping. Length of thawing period under refrigeration (36 F. to 38 F.) will vary according tosize of chicken and refrigeration conditions.Approximate Thawing Times: Chicken, whole - 37 hours; Chicken, quarters - 52 hours;Chicken, cut-up - 52 hoursPRECOOKED BREADED CHICKEN, NUGGETS OR FILLETS: DO NOT THAW before cooking.PRECOOKED UNBREADED CHICKEN FILLETS: Temper. DO NOT THAW before cookingPREPARED FROZEN CHILIES RELLENOS, BURRITOS, PIZZAS, ENCHILADAS, LASAGNA, TAMALES, MANICOTTI,CANNELLONI: DO NOT THAW before cooking.TURKEY: Remove turkeys from shipping containers. Thaw in individual wrappers under refrigeration (36 F. to 38 F.)ApproximateThawing Times: Turkey, whole (16 lbs or less - 2 days; Turkey, whole (over 16 lbs) - 3 to 4 days; Turkey, boneless - 12 to 16 hours;Turkey, ground – thaw; Turkey sausage patties and links - cook frozenFROZEN EGGS: Thaw under refrigeration (36 F. to 38 F.) or covered with cold water. Thirty pound cans require at least 2 days tothaw, 10 lb cans or cartons require at least 1 day.FROZEN PIZZA BLEND CHEESE: If pizza blend cheese is received and stored as a frozen product, it should be thawed underrefrigeration (36 F. to 38 F.) to ensure retention of its characteristic flavor, texture, and appearance. Thawing at room temperaturewill encourage bacterial growth (inherent in the product) resulting in an undesirable flavor and swelling of the container.
A: General InformationNo. A02000USE OF ANTI-BROWNING AGENTYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1The purpose of an antibrowning agent is to prevent browning and maintain color and crispness in fresh potatoes and fruits.2DIRECTIONS FOR USE1. Dissolve 1-3/4 oz (3 tbsp) antibrowning agent per gallon of cold water in a clean stainless steel, glass orplastic container. DO NOT use galvanized metal containers.2. Dip fresh white potatoes (peeled, whole, quarters, French fry cut,slices) or fruits (apples, avocados, bananas, peaches, pears) peeled, sliced and free from bruises in the antibrowning solution. Soakfor 3 minutes.3. Drain and refrigerate product until ready to use.NOTE: 1. Keep antibrowning agent stored in its original container.Make the solution fresh daily. A plastic measuring spoon should be kept with the antibrowning agent for easy measuring.2.Antibrowning agent is not required for lettuce, cauliflower, green peppers, cabbage, celery or pineapple.
A: General InformationNo. A02100GUIDELINES FOR STEAM COOKERSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1Use of steamers in quantity food preparation can save cooking time, labor, help maintain appearance of food, and preserve nutrientsnormally lost by other cooking methods. Steamers are ideal for batch preparation. Foods may be steamed and served in the samepan, if steam table pans are used for preparation.2Steamers are either 5 lb pressure or 15 lb pressure (high speed) type. When food is steamed at 5 lb pressure, the internaltemperature of the steamer is 225 F. to 228 F. At 15 lb pressure, the temperature is 245 F. to 250 F.3Most canned, fresh or frozen vegetables, in addition to other foods such as rice, pasta, poultry, meats, fish, and shellfish, can becooked in steamers4Foods may be steamed in perforated or solid pans. Perforated pans are usually used, particularly for vegetables, unless the cookingliquid is retained or manufacturer’s directions specify solid type pans. Pans are normally filled no more than 2/3 full to allow steam tocirculate for even cooking.5Cooking times will vary depending on the type steamer, food, and temperature and quantity of the product. For best results follow themanufacturer’s cooking times and directions. Cooking time should be scheduled to include bringing food up to cooking temperature,as well as steaming time. Timing begins when the pressure gauge registers 3 lb on the 5 lb steamer and 9 lb on the 15 lb steamer. Besure to use timer, if available, to prevent overcooking.6After cooking is completed, the steam should be exhausted slowly for safety and to preserve skins of vegetables such as peas. Leavesteamer doors ajar for cooling and to preserve door gaskets.
A: General InformationNo. A02200GUIDELINES FOR GARNISHESYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssue
A: General InformationNo. A02300GUIDELINES FOR CONVECTION OVENSYield100 PortionsEach Portion 1Calories1 kcalIngredientsCarbs1 gmProtein1 gmFat1 gm% Cal From Fat900 %WeightChol1 mgSodium1 mgMeasureFiber/DtryCalcium1 mgIssueMETHODS1A convection oven has a blower fan which
A: General Information No. A00100 INFORMATION OF STANDARDIZED RECIPES Yield Each Portion 100 Portions 1 Calories Carbs
Luckily, many talented home cooks out there spend hours playing around with recipes to try and create copycat recipes of those famous top secret recipes. And while the copycat recipes may not be exact replicas of those famous restaurant recipes, t
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KEYWORDS: "standardized recipe", "standardization", "bakery products", "hotel management colleges", "five star hotels". INTRODUCTION Standardization of recipes is necessary for many reasons. Product will be consistent in quality each time they are prepared using the standard recipes. By using standardized
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Georgia Geometry Standardized Test Practice Workbook The Standardized Test Practice Workbook provides practice exercises for every lesson in a standardized test format. Included are multiple-choice, quantitative-comparison, and multi-step problems. The Standardized Test Practice for every lesson is correlated to the Georgia
